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CO

A_ANVIL_USA_0

2

M a n u fa c tu re d   b y:

S c i e n t i fi c   E n g i n e e r i n g   ( P t y )   Lt d

S o u t h   A fr i c a

We b s i te :   w w w. a n v i lwo r l d . c o m

Note: Output performance figures quoted are dependant on various factors.

M O D E L S :
C O A 8 0 0 5

C O N V E C T I O N

O

V

E

N

DESCRIPTION

MODELS

FUNCTIONS

VOLTAGE (V)

POWER (kW)

DIMENSIONS (in) (W x D x H)

BOX DIMNS (in) (W x D x H)

PACKED WT (lbs)

COMPLIES WITH SPEC

CONVECTION OVEN

PROTON

COA8005

Bake Only

220

6.6

32 x 30 x 22

34 x 32 x 24

121

UL 197

Principle of Operation

The air movement created by the combined airflow of the two convection
fans coupled to a specially designed diffuser plate ensures that there is
a smooth, continuous flow around the oven interior.

This strips away from the product a layer of cold air (see fig a and b). As
a result the cooking times in Anvil ovens are reduced (when compared to
standard ovens) thereby saving operating costs.

The cooking temperatures can also be reduced by as much as 30°C (96°F).
Hot spots in the oven are virtually eliminated, thereby allowing all the
shelves in an ANVIL Convection Oven to be used cooking a full oven load,
evenly, without the need to move product from shelf to shelf (fig c). Ovens
will also evenly reconstitute large quantities of frozen and chilled food.

fig A

fig B

fig C

NOTE:
When viewing the appliance from the front in its usual operating
position, the width (W) of the product is the total distance from
left to right ; the depth (D) of the product is the total distance
from front to back ; the height (H) is the total distance from the
bottom of the product to the top

22

30

32

26

NEMA 6 - 50P

220V

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